Melt in Your Mouth Slow Smoked Brisket (sweet & spicy)
Updated: Jan 3
When I get an idea I tend to go full speed ahead (my problem is I get too many ideas stuck in my head - just ask my family - yup!).
I've been wanting a slow smoker for some time and dove in about 2 years ago. I bought a Weber Smokey Mountain Grill (no promotional benefits - hint hint - smiley face here). The smoker is fairly inexpensive and includes a water pan to help keep temperatures low (e.g. Smoked Salmon at 170'f - click here for my Peppery Smoked Salmon Recipe).
Fast forward a couple of years! After trial and error with many cuts of meats (e.g. brisket, pork belly, pork shoulder), salmon, wood chunks and temperature control, we’re producing excellent quality and delicious smoked meats/seafood (e.g. click here for my Slow Smoked Pork Ribs)!
Yes, we've over-smoked meats (brisket can be an expensive lesson with too much smoke - yup did that). Keep on smokin' - You'll get it!
For this recipe, I’m using the brisket cut. Brisket is from the breast or lower chest of the cow.
The brisket includes the flat and point (or tip). The point is the upper part (fattier than the flat) and the flat is the consistent lower part (I also use the flat for corned beef). I usually smoke smaller briskets whole if I can fit it on my grill. Ensure the point or tip is on top as the fat will render down and flavour the flat as well.
A key ingredient to this process is the dry rub. The rub gives tremendous flavour to the end product, and juices for "au jus" and a smokey bbq sauce.
Smoking is a long process that takes patience. The results are exceptional! You can thank me later :)
The photo below shows the brisket injected with a low sodium, gluten free homemade beef stock, with a mustard base and dry rub - ready for the smoker. Click here for my Homemade Beef Stock.
Unlike cooking meat in an oven at higher temperatures, the internal meat temperature with slow smoking will be higher at the end. Because we are slow smoking for longer periods of time, the meat and connective tissues break down and is tender, juicy and delicious.
Needless to say, our guests thoroughly enjoyed the brisket including the “smoked bark”, “burnt ends” and savoured juices! The guys were picking at it while I was slicing the brisket...
I like to save the juices from the pan and make my own BBQ sauce. You can’t buy this stuff! Absolutely delicious.
If you don't buy your meats from a local butcher, FIND ONE! You can't beat fresh clean cut meats. Talk to your butcher about the meat, where it is from, and how it was raised and processed. It truly makes a difference in the cooking process and end result. Support your local butcher!
TIP: USE a thermometer. I always go to my trusty "Thermapen MK4". Turns on and off automatically. Readings rotate and are quick. I also use the "Thermoworks Smoke". It has a 2 channel system that tracks the grill temperature, meat temperature, and has a wireless component that lets you monitor what is going on even if you're inside.
9 hours 30 mins
Author: The Kitchen Tool
Recipe type: BBQ
Serves: serves 12 - 15
1 whole beef brisket (10 – 12 lbs) including the flat and point
1 cup low sodium beef stock (click here for my healthy beef stock)
⅓ cup yellow mustard
6 – 8 apple wood chunks
2 tbsp ancho chili powder (fresh ground if possible)
1 tbsp light brown sugar
1 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp ground cumin
2 tsp fresh ground black pepper
2 tsp ground allspice
LET'S DO THIS!
Trim the fat leaving a minimum ⅓rd inch
In an extra-large foil roasting pan, use a food syringe to inject the beef stock into the brisket (every inch or so)
Rub the mustard over both sides of the brisket
Mix the rub ingredients and rub over the entire brisket
Cover and let refrigerate for 12 to 24 hours
Remove from the refrigerator and let stand for 1 hr
Prepare the smoker for indirect cooking at 225’f
Add 2 wood chunks to the charcoal
Place the pan and brisket on the smoker with lid closed for 4 hrs
Maintain a temperature optimally at 225’f
Add wood chunks each hour
After 4 hrs, check the internal temperature – continue to cook until 160’f
Remove the pan and brisket
On a large surface, layout 3 sheets of foil (overlapped about 3") and wrap the brisket – add ½ cup of the pan liquid and ensure a tight seal
Place wrapped brisket on the smoker 3 to 5 hrs
Cook until an internal temperature of 190 to 195’f
Remove from the smoker and rest at room temperature for 1 hr
Unwrap and cut across the grain in thin slices